Apple Cake
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Apple Cake
Fruits are an integral part of the holiday season. At one time a treasure of an orange, in a stocking, was the essence of seasonal glory for young hearts. Oranges were rare, they had to traveled a great distances to a find a home above the fireplace. Today, of course, they are plentiful in the grocery but fruit still signals a festive table.
I’ve noticed the grocery no longer carries piles of candied fruits for the classic fruit cake. When friends and relatives come to visit a serving of the traditional seasonal fare is limited and very expensive when ordered from Amazon or other speciality houses. The newer products, discounting the glowing advertising, do not have the taste of the one your grandmother baked and stored, to season, one to two months before the holidays.
A good substitute to have on hand when visitors call that is easy, moist and delicious; served either cold or warm is a Fresh Apple Cake. Better make two to be on the safe side as family members make forays through the kitchen after supper for ‘a little snack to tide me over till breakfast.’
4 cups peeled, sliced apples
2 cups sugar
2 cups regular flour
11/2 teaspoons baking soda
2 teaspoons cinnamon
2 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup of chopped pecans
Preheat oven to 350 degrees. In a large bowl, stir together apples and sugar. Add dry ingredients. In a separate bowl, beat eggs, oil, and vanilla. Stir egg mixture into apple mixture blending until thoroughly moistened. Stir in pecans. Pour into a greased 13 x 9 x 2-inch pan. Bake for 50 minutes or until cake springs back when lightly pressed. Depending on how it is cut you can serve a dozen or 15 friends. Serve with ice cream or warm Apple Dessert Sauce, recipe follows.
1 cup sugar
½ cup butter or margarine
½ cup heavy cream or evaporated milk
1 teaspoon vanilla.
Combine all ingredients in saucepan, stir. Bring to a boil over medium-high heat and cook for three minutes. Serve warm.
